Well I think I finally found the final key to kitchen knife perfection. The worst thing about it is that it was right under my nose the whole time. Let me explain.
When I first started on the kitchen knives I knew you guys were looking for lasers and so that is what I set out to make. I knew that most knifemakers starting out in kitchen knives make them too thick. I have always been a "thin knife" maker so I knew it wouldn't be a problem for me. However I was under the assumption that meant thin stock and full flat grinds, and that would be true in a perfect world, a full flat grind offers the least resistance and allow the angle of the bevel as shallow as possible for a given size stock. However, in the real world we have to deal with things like the experience of the person doing the cutting, the material being cut and the cutting board itself, and the type of knives the person doing the cutting is used to using. So, I make some knives and along the way I make some adjustments as a result of the feedback I am getting from those of you who have my knives, no real major things, mostly just a bit of tweeking. I am a very skilled knifemaker and in making one style of knife I expected such, it happens to all of us. I am contantly learning and I get better as I go along. Then I push things a bit far on the grinding and make them too thin, OK I learned my lesson there.
In the midst of that I get this from Salty
I do want to thank all of you, my desire is to make the highest quality knives possible, I think this will be the final major step in the design.